Cascadian

Dates
Date Brewed: 9 Apr 2011 Date Racked: 2011
Date Packaged: 2011 Date Ready: 2011


Selected Style and BJCP Guidelines
Cascadian Dark Ale - based on http://www.byo.com/component/resource/article/2072-birth-of-a-new-style-cascadian-dark-ale

Minimum OG: 1.056 SG Maximum OG: 1.075 SG
Minimum FG: 1.012 SG Maximum FG: 1.018 SG
Minimum IBU: 50 IBU Maximum IBU: 70 IBU
Minimum Color: 25 SRM Maximum Color:  
Min ABV 6% Maximum ABV 7.5%


Recipe Overview
Target Wort Volume Before Boil: 25.00 l Actual Wort Volume Before Boil: 31.00 l
Target Wort Volume After Boil: 23.00 l Actual Wort Volume After Boil: 26.00 l
Target Volume Transferred: 21.00 l Actual Volume Transferred: 21.00 l
Target Volume At Pitching: 21.00 l Actual Volume At Pitching: 21.00 l
Target Volume Of Finished Beer: 19.00 l Actual Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.055 SG Actual Pre-Boil Gravity: 1.046 SG
Target OG: 1.060 SG Actual OG: 1.056 SG
Target FG: 1.014 SG Estimated FG: 1.010 SG
Target Apparent Attenuation:: 75.0 % Estimated Apparent Attenuation: 81.4 %
Target ABV: 6.1 % Estimated ABV: 6.1 %
Target ABW: 4.8 % Estimated ABW: 4.8 %
Target IBU (using Tinseth): 47.7 IBU Actual IBU: 45.9 IBU
Target Color (using Morey): 56.3 EBC Actual Color: 56.3 EBC
Target Mash Efficiency: 70.0 % Actual Mash Efficiency: 72.1 %
Target Fermentation Temp: 18 C Actual Fermentation Temp: 18 C


Fermentables
Ingredient Amount % MCU When
German Bohemian Pilsner Malt 3.000 kg 46.6 % 2.1 In Mash
UK Pale Ale Malt (Low Color) 2.000 kg 31.1 % 1.2 In Mash
UK Munich Malt 200 g 3.1 % 0.4 In Mash
German Munich Malt 200 g 3.1 % 0.4 In Mash
UK Crystal Rye Malt 176 g 2.7 % 4.8 In Mash
UK Vienna Malt 164 g 2.5 % 0.2 In Mash
German CaraMunich II 75 g 1.2 % 1.2 In Mash
German Melanoidin Malt 57 g 0.9 % 0.5 In Mash
UK Torrified Wheat 36 g 0.6 % 0.0 In Mash
Belgian Biscuit Malt 25 g 0.4 % 0.2 In Mash
German Sauer(Acid) Malt 14 g 0.2 % 0.0 In Mash
Belgian Special B 14 g 0.2 % 0.7 In Mash
German CaraAroma 14 g 0.2 % 0.7 In Mash
UK Medium Crystal 14 g 0.2 % 0.3 In Mash
UK Dark Crystal 7 g 0.1 % 0.2 In Mash
Cold Extract Grains:        
German Carafa Special I 240 g 3.7 % 29.3 Cold Extract
German Carafa Special II 100 g 1.6 % 15.6 Cold Extract
German Carafa Special III 40 g 0.6 % 7.6 Cold Extract
German Chocolate Wheat Malt 28 g 0.4 % 3.8 Cold Extract
German Roasted Rye 10 g 0.2 % 0.9 Cold Extract
UK Black Malt 6 g 0.1 % 1.2 Cold Extract
UK Pale Chocolate Malt 6 g 0.1 % 0.4 Cold Extract
UK Chocolate Malt 6 g 0.1 % 1.0 Cold Extract
UK Roasted Barley 5 g 0.1 % 1.2 Cold Extract


Hops
Variety Alpha Amount IBU Form When
German Herkules 15.8 % 36 g 0.0 Loose Whole Hops In Mash
German Herkules 15.8 % 36 g 0.0 Loose Whole Hops In HLT
    Continuous Hopping (Pi)      
US Simcoe 12.9 % 3 g 4.0 Loose Whole Hops First Wort Hopped
US Simcoe 12.9 % 1 g 1.3 Loose Whole Hops 70 Min From End
US Simcoe 12.9 % 4 g 4.9 Loose Whole Hops 60 Min From End
US Simcoe 12.9 % 1 g 1.2 Loose Whole Hops 50 Min From End
US Simcoe 12.9 % 5 g 5.4 Loose Whole Hops 40 Min From End
US Simcoe 12.9 % 9 g 8.5 Loose Whole Hops 30 Min From End
US Simcoe 12.9 % 2 g 1.5 Loose Whole Hops 20 Min From End
US Simcoe 12.9 % 6 g 2.7 Loose Whole Hops 10 Min From End
US Simcoe 12.9 % 5 g 1.2 Loose Whole Hops At Turn Off
US Simcoe 12.9 % 3 g 0.2 Loose Whole Hops 90c Steep
US Simcoe 12.9 % 5 g 0.0 Loose Whole Hops 80c Steep
Flavour Additions   Triangular Numbers Seq      
US Ahtanum 4.9 % 6 g 2.9 Loose Whole Hops 70 Min From End
US Ahtanum 4.9 % 10 g 4.5 Loose Whole Hops 50 Min From End
US Ahtanum 4.9 % 15 g 5.4 Loose Whole Hops 30 Min From End
US Ahtanum 4.9 % 21 g 3.6 Loose Whole Hops 10 Min From End
US Ahtanum 4.9 % 28 g 0.6 Loose Whole Hops At turn off
US Ahtanum 4.9 % 36 g 0.0 Loose Whole Hops 80c Steep


Other Ingredients
Ingredient Amount When
Coffee, Ground 10 g Cold Water Extract


Yeast
DCL US-05 (formerly US-56) SafAle


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Gypsum 1tsp in boil


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)

Step Type Temperature Duration
Rest at 66 C 60


Mash Notes
Roasted grains all overnight cold extraction in cooler with grain bag then strained and added to boil. 
 


Boil Notes


Fermentation Notes


Packaging Notes


Tasting Notes